These are definitely addictive. You can polish one off in a couple of bites, and easily finish a plate of these.
They're purely vegetarian with just carrots, danmuji (pickled radish), and spinach (here, the seasoned version, sigeumchi namul), in addition to sesame-seasoned rice! Since they're small, they're easy to roll without a bamboo mat too. Popular especially in Gwangjang market in Seoul where every other food stall sells them piled on small plates. Eating this tonight definitely took us back in an instant.
The danmuji, I couldn't find in our Asian supermarket so I pickled my own daikon with just some sugar, salt, vinegar, achoite oil, and turmeric, and after two weeks, I got a gorgeous yellow pickle just like commercial ones! Made a dipping sauce similar to what they typically come with in the market using hot mustard, soy sauce, vinegar, sesame oil, sesame seeds, honey, and a bit of Kewpie for a smoother texture. Served the gimbap with a side of leftover bulgogi I've stored in my freezer for a while.
Easy to make, healthy, and oh so good!